Indulge in Our Dreamy Raspberry Cheesecake Cupcakes Recipe

Sweet dreams come alive with these raspberry cheesecake cupcakes that dance between creamy decadence and fruity charm.

Soft cream cheese blends perfectly with fresh, vibrant raspberries in a miniature dessert.

Delicate layers of flavor promise pure indulgence in every single bite.

Imagine biting into a cupcake where tangy berries swirl through smooth, rich filling.

Delightful textures and bright colors make these little treats irresistible for any gathering.

Dessert enthusiasts will absolutely fall in love with this simple yet elegant recipe.

You cannot resist these adorable, mouthwatering mini delights that sparkle with raspberry magic.

What Makes Luscious Raspberry Cheesecake Cupcakes Special

• Bake with Minimal Fuss: This recipe breaks down into simple steps that even beginner bakers can master, requiring basic mixing and baking skills without complex techniques.
• Create Stunning Dessert Centerpieces: The swirled raspberry sauce and delicate cupcake design make these treats perfect for impressing guests at dinner parties or special gatherings.
• Pack Delightful Flavor Combinations: Creamy cheesecake paired with bright, tangy raspberry sauce delivers a harmonious blend of rich and fruity notes that dance on your taste buds.
• Customize with Ease: Experiment by adding different fruit sauces or toppings, making this recipe versatile for personal preferences and creative baking adventures.

Ingredients For Raspberry Cheesecake Cupcakes

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake cupcakes.
• Sugar: Adds sweetness to the crust.
• Unsalted Butter: Helps bind the crust ingredients and creates a rich flavor.

• Cream Cheese: The primary ingredient that gives the cheesecake its smooth and creamy texture.
• Sugar: Sweetens the cheesecake filling.
• Eggs: Provide structure and help bind the cheesecake filling.
• Vanilla Extract: Adds a warm and aromatic flavor to the cheesecake.
• Sour Cream: Contributes to the rich and tangy taste of the cheesecake.

• Raspberries, Sugar, Lemon Juice: Create a vibrant and sweet-tart raspberry sauce that complements the creamy cheesecake.
• Cornstarch, Water: Optional thickening agent to create a more consistent raspberry sauce.

How To Bake Luscious Raspberry Cheesecake Cupcakes

Step 1: Prepare Baking Station

Warm up your oven to 325°F. Grab a muffin tin and line it with cute cupcake liners.

This sets the stage for your delicious dessert adventure.

Step 2: Create Crumbly Crust

• Graham cracker crumbs
• Sugar
• Melted butter

Mix these ingredients until they stick together nicely.

Press about a tablespoon of this mixture into the bottom of each cupcake liner. Pop the tin in the oven for 5 minutes to set the crust, then pull it out and let it cool.

Step 3: Whip Up Creamy Cheesecake Filling

• Cream cheese
• Sugar

Beat until super smooth. Add eggs one at a time, mixing thoroughly after each addition.

Splash in vanilla extract and sour cream, stirring until everything is perfectly blended.

Step 4: Craft Vibrant Raspberry Sauce

• Fresh raspberries
• Sugar
• Lemon juice

Cook over medium heat, letting the raspberries break down and create a luscious sauce.

Want it thicker? Mix a bit of cornstarch with water and stir it in.

Remove from heat and strain to get rid of seeds if you prefer a silky smooth sauce.

Step 5: Assemble and Swirl

Carefully spoon the cheesecake batter over your pre-baked crusts.

Add a small dollop of raspberry sauce on top of each cupcake. Use a toothpick to create beautiful swirls that mix the raspberry and cheesecake together.

Step 6: Bake to Perfection

Slide the muffin tin into the oven and bake for 18-20 minutes. You’ll know they’re done when the centers look set.

Let them cool completely, then tuck them into the refrigerator for at least 2 hours to chill and firm up.

Enjoy your incredible raspberry cheesecake cupcakes!

Tips For Moist Raspberry Cheesecake Cupcakes

• Freeze graham cracker crumbs briefly before mixing to ensure a crispier, more compact crust that holds together perfectly.
• Use room temperature cream cheese and eggs for smoother, lump-free cheesecake batter that blends seamlessly.
• Gently fold ingredients to prevent overmixing, which can cause dense, cracked cupcakes with less delicate texture.
• Strain raspberry sauce through a fine-mesh sieve to remove seeds, creating a silky, professional-looking raspberry swirl.
• Let cupcakes cool completely at room temperature before refrigerating to prevent condensation and maintain their beautiful appearance.

Flavorful Twists For Raspberry Cheesecake Cupcakes

• Gluten-Free Berry Bliss: Replace graham cracker crumbs with gluten-free cookie crumbs or almond flour for a celiac-friendly version.
• Vegan Raspberry Dream: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of eggs, and substitute butter with coconut oil.
• Low-Carb Raspberry Delight: Use almond flour for the crust, replace sugar with stevia or erythritol, and incorporate sugar-free raspberry preserves.
• No-Bake Chilled Raspberry Treat: Skip baking by using a gelatin-based filling, chill in refrigerator, and top with fresh raspberry compote instead of baked sauce.

What To Serve With Raspberry Cheesecake Cupcakes

• Berry Bliss Plating: Dust cupcakes with powdered sugar and garnish with fresh raspberries for an elegant dessert presentation that screams sophistication.
• Brunch Showstopper: Serve these mini cheesecakes alongside a light mimosa or coffee for a delightful weekend morning treat that will impress guests.
• Picnic Perfect: Pack these portable cupcakes in individual containers for a stunning outdoor dessert that travels beautifully and tastes incredible.
• Dessert Bar Delight: Create a cupcake station with various toppings like whipped cream, chocolate shavings, and extra raspberry sauce, letting guests customize their sweet experience.

Storing Raspberry Cheesecake Cupcakes Properly

• Store leftover raspberry cheesecake cupcakes in an airtight container in the refrigerator for up to 4 days.
• Protect the delicate cupcakes by placing a layer of plastic wrap directly on top before sealing the container to prevent moisture loss.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container to freeze for up to 2 months.
• Thaw frozen cupcakes overnight in the refrigerator, removing plastic wrap before serving to maintain their fresh texture.

FAQs

• Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work perfectly. Thaw them first and drain excess liquid before cooking to ensure the right sauce consistency.

• How do I prevent my cheesecake cupcakes from cracking?

Avoid overmixing the batter, bake at a lower temperature, and let them cool gradually in the oven with the door slightly open to prevent sudden temperature changes.

• Is it necessary to use a water bath for these cupcakes?

No, these mini cheesecakes don’t require a water bath. The lower baking temperature and shorter baking time help prevent cracking and ensure a smooth texture.

Creamy Raspberry Cheesecake Cupcakes Recipe

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4.8 from 29 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Raspberry cheesecake cupcakes blend creamy richness with tangy fruit in a delightful dessert. Gourmet bakers will savor these elegant mini treats that offer perfect balance between smooth cheesecake and fresh raspberry notes.

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Ingredients

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Main Ingredients:

Crust:

• 3/4 cup (170 grams) graham cracker crumbs
• 2 tablespoons (30 grams) sugar
• 3 tablespoons (45 grams) unsalted butter, melted

Cheesecake Base:

• 16 ounces (454 grams) cream cheese, softened
• 1/2 cup (100 grams) sugar
• 2 large eggs
• 1/4 cup (60 grams) sour cream

Flavoring and Topping:

• 1 teaspoon vanilla extract
• 1 cup (150 grams) fresh raspberries
• 2 tablespoons (30 grams) sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch

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Instructions

1. Prepare the oven at 325F (165C) and arrange cupcake liners in a muffin tin.
2. Create the crust by blending graham cracker crumbs with sugar and melted butter until thoroughly integrated. Compact approximately one tablespoon of mixture into each liner’s base. Quickly toast the crust for 5 minutes, then set aside.
3. Craft the cheesecake filling by whipping cream cheese and sugar until silky smooth. Incorporate eggs individually, ensuring thorough integration after each addition. Gently fold in vanilla extract and sour cream until perfectly unified.
4. Develop the raspberry sauce by simmering raspberries, sugar, and lemon juice in a saucepan over medium heat. Allow raspberries to disintegrate within 5 minutes. Optionally, enhance sauce thickness by whisking cornstarch with water and incorporating into the mixture. Strain to remove seeds if desired.
5. Delicately distribute cheesecake batter over pre-baked crusts. Artfully dollop raspberry sauce atop each cupcake, creating elegant swirls using a toothpick.
6. Bake for 18-20 minutes until centers stabilize and appear set. Allow complete cooling, then refrigerate a minimum of 2 hours before serving to achieve optimal texture and flavor melding.

Notes

• Crush graham crackers finely to ensure a uniform, compact base that holds together beautifully without crumbling.
• Let cream cheese and eggs reach room temperature to create a smoother, lump-free cheesecake filling that bakes evenly.
• Use a toothpick or thin knife to create elegant raspberry swirls, making each cupcake look professionally decorated.
• Substitute graham crackers with gluten-free alternatives and use dairy-free cream cheese for a celiac or lactose-intolerant friendly version.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 243 kcal
• Sugar: 14 g
• Sodium: 127 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.4 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 57 mg